Polvorón

These rich, nutty candies are easy to make and perfect for gifting throughout the holiday season.

Adapted from Cooking Without Borders, by Anita Lo and Charlotte Druckman (Stewart, Tabori and Chang).

Total Time: 5:00

Prep: 0:20

Level:
Moderate

Yield:
about 20 candies

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Ingredients

0.25 c. walnuts

0.75 c. all-purpose flour

0.50 c. unsalted butter

4.50 tbsp. malt-flavor Ovaltine powder

4.50 tbsp. nonfat dry milk

0.25 c. sugar

0.25 tsp. kosher salt

0.50 tsp. vanilla extract

Directions

Preheat oven to 350 degrees F. Arrange walnuts on a baking sheet in a single layer and toast until golden brown, 8 to 10 minutes. Let cool, then chop finely.

Meanwhile, in a large skillet, cook flour over medium-low heat, stirring often, until golden-brown, about 15 minutes. Transfer to a large plate to let cool. Wipe skillet clean and return it to the stove. Add butter and cook over medium heat, without stirring, until fragrance is nutty and solids are golden brown, 4 to 5 minutes. Set aside to let cool.

In a large bowl, stir together reserved flour, Ovaltine powder, dry milk, sugar, and salt. Add reserved butter and vanilla, stir until smooth, and then stir in reserved walnuts. Using a tablespoon, press into small, round candies, and then turn out onto a large plate. Set aside in a cool, dry place until firm, about 4 hours. Wrap individually in waxed paper and store in an airtight container up to 2 weeks.